Wild Mushroom And Squash Blossom Soup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
446
FAT
102%
CHOL
58%
SOD
13%

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Ingredients for 6 servings

3 1/2 tablespoons vegetable oil

3/4 cup fresh corn kernels (not too sweet)

1/2 pound zucchini, finely diced (1 medium zucchini)

3 cloves garlic, peeled and finely chopped

2 tablespoons roughly chopped cilantro

1/4 pound squash blossoms, sepals removed and roughly chopped (optional)

mushrooms or other wild mush- rooms, tips of stems removed and rinsed

1 finely chopped medium white onion (about 1/2 cup)

1/2 pound fried chicken

Sea salt to taste

5 cups chicken broth

2 poblano chilies, or 1 green bell pepper, charred, peeled, cleaned and cut into strips

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